Photograph of the finished Risotto alla pescatora

Italy · Risotto hải sản

Risotto alla pescatora

50 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 12.7 oz
  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Clams Clams 1.3 lb
  • Photograph of Squid tubes Squid tubes 9.9 oz
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Tomato Tomato 2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Parsley Parsley 1.7 oz

Method

  1. 1 Soak the clams for 2 hours to remove the sand; peel the shrimp, keeping the heads and shells.
  2. 2 Roast the shrimp heads and shells, then simmer for 20 minutes to make the broth; this is the base flavor of the whole dish.
  3. 3 Open the clams with white wine, remove the meat, and strain the clam juice into the shrimp broth.
  4. 4 Toast the rice with garlic and olive oil, then add hot broth ladleful by ladleful, stirring constantly for 16 minutes.
  5. 5 Add all the seafood at the last 2 minutes, whisk with olive oil and sprinkle with parsley, without using cheese.

With an appliance

  • Pressure cooker 45 min

    Replace step 2: roast the shrimp heads and shells as before, then simmer with water under high pressure for 6 minutes, quickly release the pressure, and strain the broth; keep step 4 the same and only add the seafood in the last 2 minutes of step 5.

Start cooking